So here we have two beautiful salmon pieces swimming in a pool of creamy sauce with spinach and sun dried tomatoes, with a glug of white wine and parsley. Smooth, creamy, absolutely delicious. We had it over rice it was amazing but it could be really good on top of a big bowl of pasta too.
Spinach & salmon in creamy sauce (serves 2) :
- 2 salmon fillets
- 80 ml dry white wine
- 100g sun dried tomatoes
- 1 onion
- 4 garlic cloves
- 600-700g fresh spinach
- 240g sour cream
- 10cl liquid cream
- 1 tbsp olive oil
- 20g butter
- 20 parsley leaves
- Salt and pepper
Season the salmon of both sides with salt and pepper.
Heat a pan with olive oil. Add the salmon and cook it 6 minutes skin side down on medium high heat. Set aside for later.
Mince garlic and onion finely.
Slice the sun dried tomatoes.
In the same pan as earlier, add the butter. Fry the onion and garlic on medium high heat for a couple minutes.
Add white wine, mix well and let it reduce for 2 minutes.
Add the tomatoes and lower the heat.
Add sour cream and liquid cream. Taste and season more if necessary.
Chop the parsley.
Add the spinach and salmon to the pan, let it cook until the spinach wilt. It should take 3 minutes.
Just before serving, garnish with parsley.